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Pate Brisee for Green Market Apple Pie

A pie crust for your Thanksgiving Day feast.

Source: Martha Stewart Living, November 1998


  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces


  1. In the bowl of a food processor, combine flour,salt and sugar. Add the butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.

  2. With the machine Running, add 1/4 cup ice water in a slow, steady stream through the feed tubs. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

  3. Divide dough into two equal balls. Flatten each ball into a disk; wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

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